Summary

Ingredients

• 500 g minced meat
• Breadcrumbs
• 1 egg (s)
• salt and pepper
• 500 g carrot (s)
• 1 onion (s)
• 2 tablespoon curry powder
• 20 g flour
• 500 ml water
• 1 tablespoon stock, granulated
• 1 cup crème fraîche
• lots parsley (frozen), dried or fresh
• margarine

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Instructions

1. Mix the minced meat, breadcrumbs, egg, salt and pepper well and form small balls out of them. Fry in fat for about 10 minutes, remove and set aside.
2. Finely slice the carrots and dice the onion. Steam both in margarine, then add curry and fry briefly. Powder the flour over it and let it sweat, then deglaze with water and bring to the boil. Add the vegetable stock. Let simmer for about 10 minutes. Then stir in 1 cup of Creme Fraiche and the parsley and season to taste.
3. Now all you have to do is add the meatballs and warm them up in the sauce. We also eat rice and salad.